It’s Snack O’ Clock: Try Making Some Instant Suji Vadas?

As the clock strikes four, all we can think of keeping that laptop aside and make ourselves a cup of chai, while some fresh pakoras, kachoris, vadas, and samosas would be a delish bonus too. And why not? You deserve this little refreshment. While it is not easy to whip up something elaborate each time, but with a few easy recipes you can still make this little snack time of yours, all things memorable. Take, for instance, vada. Vadas has many avatars in India - from Rajasthani Mirchi Vada to South Indian Medhu Vada, there are options galore to pick and choose from. In his book, A Historical Dictionary of Indian Food, KT Achaya writes that “vadas are fully described even in the Dharma Sutras (800-300 BC) as soaked, coarsely ground and fermented pulses (especially masha or Urad) fashioned into various shapes and deep fried in ghee". Vadas can be as complex or easy as you want them to be. And if you are tight on time, this Suji Vada recipe will help up your snack game.

Suji (or rava) is basically semolina. The flour is known to be a healthier alternative to rice flour and maida for its complex carbs content. Semolina also lends a lovely crunch to the dishes, when fried, and used to make a variety of snacks and sweets, Here, they are used to make some easy fritters that can be put together in less than 20 minutes. Without further ado, here’s the recipe you are looking for. 


  • 1 cup semolina 
  • 1/2 cup curd 
  • 1 teaspoon peppercorn 
  • 1/2 teaspoon grated ginger 
  • 1/4 teaspoon baking soda 
  • 3-4green chillies finely chopped 
  • 1 onion finely chopped


  • Dry roast semolina for 1-2 minutes in a pan and keep it aside, it helps enhance the overall flavour of the dish.  
  • Then, in a bowl, take semolina, ¼ tsp baking soda and ½ cup curd. Mix well and keep aside for 15-20 minutes only. 
  • Go back to the batter, add salt, as per taste, onions, green chillies, peppercorn, and ginger and mix well. If the batter is too dry, add a little water but not too much else your vadas won’t hold shape. 
  • Wet your palms, take lemon-sized balls from the batter, and flatten it using your palms. 
  • Now, with your index finger, make a hole at the centre. Drop the vadas in hot oil and fry on medium flame until they are golden brown. 
  • Take the vadas out on an absorbent paper and let the excess oil drain out. Serve hot with samba and chutney.